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Six Pepper BBQ Sauce

none

2 each dried habaneros peppers
2 each chile de arbol peppers
2 each poblano peppers
2 each chipotle peppers
2 each ancho peppers
1 small can tomato paste
1/3 cup apple cider vinegar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1 3/4 cups water
2 tablespoons chipotle sauce
salt and pepper to taste

Here's the recipe best as I can remember (I have a tradition of making new sauces drunk and modifying the flavors sober the next day). Place dried peppers in small sauce pan with 1 cup water. Sauté on low until water had reduced to about 1/4 cup. Remove peppers and place on baking sheet in 250F oven until completely dried. Grind in spice mill and add 1 Tsp. back to pepper reduction along with all other ingredients and remaining 1 cup water. Simmer on low for 20 min (or until the "bite" from the vinegar is gone). Add salt and black pepper to taste. Refrigerate overnight and correct flavors. Posted to the BBQ List in Nov. 1998 by Brian Geyer - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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